Kuih Peneram has its origins in Tamil Nadu, India, where it is known as adhirasam. In Indian culture, adhirasam holds great significance, particularly during the Deepavali festival, where it is celebrated as the "king of sweets." Villagers traditionally prepare adhirasam as a gift for their married daughters, fostering a meaningful family tradition. It is also widely used as an offering to the gods in homes and temples, underscoring its cultural and spiritual importance.

Although adhirasam and Kuih Peneram share similar roots, their recipes differ slightly. The Indian version incorporates ingredients such as dried ginger powder and cardamom, along with rice flour and brown sugar, while Kuih Peneram adopts a simpler approach using rice flour and palm sugar.

Kuih Peneram, inspired by adhirasam, became popular among the Malays in northern Malaysia and has since become a part of their culinary traditions. Known by names such as denderam and peniaram, it is also called kuih cuping telinga in the eastern coastal regions of Malaysia due to its distinct shape and flavor.

During the Melaka Sultanate, this snack was referred to as kuih telinga keling. The term "keling" is derived from Kalinga, a region on the East Coast of India, now known as Odisha. It is also associated with the sound of temple bells during prayers, a connection seen in historical landmarks like Tanjung Keling in Melaka and the Kapitan Keling Mosque in Penang.

The simple yet delectable taste of Kuih Peneram has ensured its enduring popularity across generations, cementing its status as a treasured traditional delicacy in Malaysian culture.